Crispy Chicken Fingers

Ingredients

• 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
• 1/2 cup lowfat buttermilk
• Cooking spray
• 4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
• 1/4 teaspoon salt
• Freshly ground pepper
• Honey-Mustard Sauce, recipe follows

Directions

Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce.

Honey-Mustard Sauce:

1/2 cup Dijon mustard

1 tablespoon mayonnaise

3 tablespoons honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

Yield: 1 1/4 cups